Roasted Clementine Bruschetta for IHCC

I hope everyone had a merry and bright holiday!   I had vowed to keep up every week with I Heart Cooking Clubs‘ Ruth Reichl extravaganza but I missed last week.  🙁   It’s been a bit busy here at EE so I almost sat this one out, too.  In fact, I had deleted my reminder post.   With it being Potluck Week, though, it was easy to join up at the last minute.

This morning, The Hubs reminded me that the Orange Bowl was on and what snacks would we be having during the game.   He decided on sandwiches and dip, but I wanted to start with an appetizer.   I googled “Ruth Reichl appetizer” and guess what popped up?  A most appropriate dish to start our Orange Bowl celebration!

Roasted Clementines!

 

Of course as with a lot of Ruth’s recipes on her blog, there really isn’t a recipe.   So, I decided to turn this into a full blown elegant appetizer and write it all down for you with my additions.  Here you go!

 

Roasted Clementine Bruschetta

Ruth (with a bit of suggestions from Debra)

What an interesting sweet/savory appetizer (especially for Orange Bowl viewing).  

Ingredients

  • 3-4 clementines
  • 2 T. olive oil
  • 1/8 t. cayenne pepper
  • 1 t. balsamic vinegar
  • 1/2 t. fresh rosemary, chopped
  • more fresh rosemary to garnish
  • 1 sourdough baguette, sliced thin and toasted
  • 4 oz. honey flavored goat cheese

Instructions

  1. Peel the clementines, removing as much of the pith and white string as possible.
  2. In a heavy cast iron skillet, heat the olive oil.   Add the clementines, “crank” up the heat and roast on the stove top until lightly charred.
  3. At the end of your roast, toss in the cayenne, vinegar and rosemary.  Toss to coat.
  4. Let set aside until they are room temperature. Before serving, toast the baguette slices, add a smear of goat cheese, and top with a roasted clementine or two. Garnish with rosemary leaves.

Yield: 4-6

This appetizer  is really interesting and I say that in a good way.  The clementines become just a tad bit bitter during the pan roasting.   The sweetness of the balsamic vinegar offsets the bitterness and the goat cheese adds the right amount of creamy sweetness.  The cayenne adds just a bit of kick.  I like the rosemary and might do a bit more next time.  Sherry vinegar might be nice with this, too.  All in all, I would definitely make this again.    It would make a great Christmas Eve app next year.

So, we are rounding out this Orange Bowl spread with some spicy pretzel bites, some Superbowl Sandwiches, a new queso dip (that might be post-worthy), and some Old Fashions with Cara Cara oranges!   (Might have to post that, too.)

Go Sooners!

Even though I’m an OSU alum, I will root for this other university tonight.    🙂

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